Friday, August 12, 2011

David Lebovitz's Gluten-Free Brownies

Yesterday I was reading through the blogs in my foodie folder in Google Reader, and as soon as I saw David Lebovitz's recipe for Gluten-Free Brownies, I knew I had to make it. I had made the original recipe from Ready for Dessert, and liked what he said he did in replacing the flour. It involves cornstarch, and several of the comments to his post asked about replacing that. Apparently you can replace it directly with potato starch if necessary. I used cornstarch.

My picture doesn't look as dark or fudgey as his in the original recipe post, but I blame the bright noon sunlight. These might compete in my brownie files as our favorite brownie recipe. The best thing I can say about them is that you have NO IDEA they are gluten-free. No weird taste. No weird texture. It is a brownie through and through, down to the crackly tops that you need! It was the perfect recipe to use the rest of the chocolate I got from Mast Brothers, plus some chocolate chips. Instead of nuts, I stirred in additional chocolate chips, which I'm not sure I can recommend if you intend to eat an entire piece! Completely over the top.

Oh my they look so good!! May I ask what's the significance of glutten-free? When I purchase items, I would think glutten-free is a better alternative, but was never able to understand it. I know it's usually meant for those who can't intake glutten.

Karina- There are a growing number of people who are testing sensitive to gluten, but removing it from baked goods has proven difficult. I'd say this is the first time I had a recipe that was gluten-free that didn't taste obviously altered.